Frank's Recipes
Free Recipes Archive



Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998


This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com


MENU

» Cookbooks
» Hints & Tips
» Foodservice
» Links
» My Awards
» My Guestbook
» Recipe Archive
» Software
» Volume Cooking
» Where Are You
» About

Help support this site

 

Recipe Archives
This site is no longer being supported.
You will be redirected to www.franksrecipes.com in

seconds


Orange Sauce for Duck


2 cup orange juice, fresh
4 tablespoon green onions, minced
3 tablespoon white wine vinegar
2 1/2 tablespoon brown sugar, firmly packed
4 tablespoon butter
10 tablespoon butter, unsalted, chilled, cut into 5 pieces
2 each orange peel, 2x3/4-inch wide strips-julienne
salt
black pepper, freshly ground
nutmeg, freshly ground

Simmer first five ingredients in heavy saucepan over medium heat, stirring until sugar dissolves. Increase heat and boil until sauce is reduced to 1/2 cup, about 25 minutes. Remove sauce from heat and whisk in four pieces chilled butter. Set pan over low heat and whisk in six remaining butter pieces one piece at a time.

NOTE:
Remove pan from heat if drops of melted butter appear. (if sauce breaks, remove and whisk in two tablespoons of chilled butter). Mix in orange peel. Season with salt, pepper and nutmeg. Spoon over carved roast duck.

Serves 4.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.